CULTIVARS: Frantoio, Peranzana, Leccino, Asscolana, Cortina, Cima di Melfi, FS17, Nocellera del Belice, Maiatica, Kalamata and other experimental varietals.
NOTES: Yellow-green, fruity oil with balanced spice and bitterness. Aroma of olives, apples, and green tomatoes. The taste is grassy and light with a hint of pepper at the finish, with an aftertaste of ripe tomato and artichoke.
PAIRINGS: Drizzle on raw or grilled vegetables or baked stuffed artichokes, for spaghetti aglio e olio in an olive oil cake scented with orange and rosemary.